Aubergine Omelette
Thick aubergine rings filled with a savoury mixture of egg, cheese, onion, tomato and herbs, then gently pan-cooked in butter until golden. The scooped aubergine is added back into the filling, creating a satisfying one-pan meal with no unnecessary waste.
Recipe Highlights
- Aubergine rings become natural omelette moulds
- The scooped aubergine is incorporated into the filling
- Rich and satisfying with eggs and cheese
- Prepared completely in one pan
- Naturally low in carbohydrates
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 1
Nutrition and Macros
Total Recipe
- Calories: 371 kcal
- Protein: 20 g
- Fat: 25 g
- Carbohydrates: 15 g
Per Serving
- Calories: 371 kcal
- Protein: 20 g
- Fat: 25 g
- Carbohydrates: 15 g
Ingredients
- 200 g aubergine
- 2 eggs
- 25 g cheese, grated
- 10 g butter
- 50 g onion, finely chopped
- 50 g tomato, finely chopped
- Salt, to taste
- Oregano, to taste
- Chilli flakes, to taste
- Coriander leaves, for garnishing
Method
1. Prepare the Aubergine
Cut the aubergine into thick, even rounds. Using a small round cutter or a sharp knife, carefully remove the centre of each slice to create sturdy aubergine rings.
Lightly season the rings with salt and set them aside. Finely chop the aubergine removed from the centres.
2. Prepare the Omelette Filling
Add the chopped aubergine, onion, tomato, eggs and grated cheese to a bowl.
Season with salt, oregano and chilli flakes. Mix thoroughly until all the ingredients are evenly combined.
3. Fill and Cook
Melt the butter in a non-stick pan over low heat.
Arrange the aubergine rings in the pan, leaving a little space between them. Carefully spoon the egg mixture into the centre of each ring.
Cover the pan and cook over low heat for 5–6 minutes, or until the filling is mostly set and the underside is golden.
4. Flip and Finish
Carefully turn each aubergine omelette using a wide spatula. Cook the second side until golden and the egg is completely cooked through.
Transfer to a serving plate and garnish with fresh coriander leaves. Serve immediately.
Ippitizer Note
I wanted to use the aubergine itself as a mould for the omelette instead of serving it separately. Adding the scooped centre to the egg mixture means nothing is wasted, while every aubergine ring remains full of flavour and texture.
Tips
- Keep the aubergine rounds thick enough to hold the filling securely.
- Cook the omelettes covered over low heat so the aubergine softens while the egg sets.
- Use a wide spatula and flip each ring gently to prevent the filling from breaking.
- Choose a cheese that melts well without releasing too much water.
